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Marinated Skirt Steaks with Chimichurri


20 minutes plus overnight marinating

Prized for its flavour, this longer, thinner cut of steak from the diaphragm area of the cow has a looser texture than a sirloin or rump. It benefits from marinating and charring quickly - this is a steak best served rare or medium rare, or it can become tough and chewy. This Argentinian inspired recipe uses a citrusy marinade to tenderise the beef and is finished with a punchy fresh chimichurri from the Made by Farmdrop range.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Peel and grate the garlic. Mix with all the other marinade ingredients in a shallow lidded container.
  2. Add the steaks to the marinade, ensuring that the meat sits in the marinade as much as possible. Leave overnight preferably, or at least a few hours.
  3. The next day, take the steak out of the fridge 30 minutes before cooking
  4. Preheat the barbecue or a griddle pan to very hot, add a little sunflower oil if using a pan. Take the steak out of the marinade and season generously with Maldon salt.
  5. Cook for 1 ½ - 2 minutes each side to char then rest for at least 5 minutes before slicing thinly against the grain. Serve with chimichurri drizzled on top.


  • 2 skirt steaks
  • 80ml fresh orange juice (from about 1 orange)
  • 50ml fresh lime juice (about 2 small/medium limes)
  • 25ml soy sauce or tamari
  • 25ml Worcester sauce
  • 25ml red wine vinegar
  • 25ml olive oil*
  • 3 garlic cloves*
  • Maldon salt*
  • Sunflower oil for frying*

  • A few tbsps Made by Farmdrop Overgrown Chimichurri

*From the larder

Suitable for

  • Dairy free

What’s in this recipe

Park Farm

Sussex Dry Aged Skirt of Beef





Organic Limes

2 Limes



Organic Soya Sauce

1 Bottle (150ml)



Biona Organic

Organic Worcester Sauce

1 Bottle (140ml)




Organic Red Wine Vinegar

1 Bottle (500ml)